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Vegan Tofu Recipe – With Crusted Mustard, Kale and Sweet Potato

Pretty sure it’s the bringing up, but I just love crusted food that’s crispy on the outside (not necessarily deep fried) and soft and moist on the inside – like croquettes, noodle patties and Ganmadoki, which by the way is on my TODO list for cooking. This vegan tofu recipe is soaked with stone ground, coarse grained mustard and then served on a bed of kale stir fried with thinly sliced sweet potatoes. What’s not to like? As a runner, this has everything you need for recovering from a race or a long run.

Vegan Tofu Recipe

I was at the local grocery store, when I felt like making this for dinner. In hindsight, I should’ve marinated the tofu for longer than 30 minutes, but yeah, the whole hindsight, 20-20 thing. Next time I make this, definitely going to soak the tofu overnight. But the whole family dug how the sweet potatoes resonated so well with the kale. Little victories. Disclaimer: you better like mustard (a lot) to like this dish.

Drain the tofu and cut them into 1-inch squares. Slather the mustard over the tofu squares and use your hands to spread it evenly around. Make sure the mustard is coated on both sides of each square. Set aside for a few hours or overnight in your fridge. On a well oiled pancake griddle, spread the tofu squares around and cook on medium heat for about 5 to 8 minutes each side until the tofu is cooked through and the sides are browned.

Mustard Crusted Vegan Tofu

Vegan Tofu Recipe

Meanwhile, in a stir-fry wok, add the onion and garlic, cook for a few minutes and then add in the thinly sliced sweet potatoes. Cook for about 5 minutes or until the potatoes are almost cooked. Add in the kale and continue cooking for another 5 minutes. I added a splash of Tamari, a tsp of Lemon Pepper and a little salt for the seasoning, but you can add in chili flakes as well. Serve the mustard crusted tofu squares over the bed of kale and sweet potatoes.

Looks great, and I’ll try it when the weather in the Finger Lakes of NY turns from tomatoes and basil to kale. I’m on tomato time now, but will save this one. Easy and great ingredients–and I love mustard. Thanks for posting.

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